1 portion contains approximately:
250 | kcal |
21 g | protein |
10 g | fat |
19 g | carbohydrates |
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50 ml passionfruit juice
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Juice of 1 lime
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2 sheets of gelatin
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½ a mango
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1 egg white
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2 tsp maple syrup
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40 g soya flour
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15 g unsweetened cocoa powder
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1 egg
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100 ml buttermilk
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25–50 ml water slightly carbonated
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1 tsp butter for the pancakes
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2 sprigs of fresh mint as a garnish
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1
Heat the passionfruit and lime juice together. Soak the gelatin in cold water, then remove, squeeze out the liquid, and dissolve in the warm juice.
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2
Purée the mango.
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3
Fold the juice and gelatin into the mango purée.
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4
Whip the egg white into stiff peaks, sweeten with maple syrup and also fold into the mango purée.
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5
Place the filling in the refrigerator.
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6
To prepare the pancakes: Combine the egg, flour, unsweetened cocoa powder and buttermilk in a bowl and stir into a smooth batter.
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7
Cook the pancakes in butter. Depending on the size of the pan, this recipe can produce 2 or 4 pancakes.
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8
Let the pancakes cool, then spread them with the filling, roll them up and cut in half diagonally.
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9
Garnish with the sprigs of mint and serve.